• Food Science and Preservation
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• v.22 no.2
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• pp.267-274
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• 2015

This study was conducted to evaluate the antioxidant activities and the quality characteristics of 70% ethanol extracts from onion peels with different extraction methods (autoclave extraction, AE; low temperature high pressure extraction, LTPE; reflux extraction, RE; and stirrer extraction, SE). The yields of AE, LTPE, RE and SE were 9.00%, 5.39%, 13.21% and 12.41%, respectively. The total polyphenol and flavonoid contents in the AE were significantly higher than in the other extracts. The DPPH radical scavenging abilities with a concentration of 100 mg% (w/v) were : AE, 28.9%; RE, 26.07%; LTPE, 24.35%; and SE, 19.53%. The ABTS radical scavenging ability and the nitrite scavenging activity showed the same tendency as that of the DPPH radical scavenging ability. The angiotensin-converting enzyme (ACE) inhibitory activities of the LTPE and AE were higher than those of the RE and SE. The ${\alpha}$-Glucosidase inhibitory activity of the RE was higher than that of the extracts with other extraction methods. The nitrite scavenging activities with a concentration of 10 mg/mL were: AE. 33.97%; RE, 35.47%; LTPE, 21.86%; and SE, 21.71%. The ferrous ion chelating activity of the LTPE (54.73%) was significantly higher than that of the other extracts. These results suggest that AE is the superior method for the enhancement of anti-oxidant activity, and onion peel can be used as a natural antioxidant material for health foods and can be a good ingredient of functional foods.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.443-448
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• 2008

In this study, black garlic was produced by aging under high temperature $(70^{\circ}C)$ and high humidity (90% RH) conditions. Then, the physiological activity and antioxidative effects of its extract were compared to those of normal garlic extract. The black garlic extract had a 2.5-fold higher total polyphenol content than that of the normal garlic extract, showing levels of 10.0 mg/g and 3.7 mg/g, respectively. At the $1,000{\mu}g/mL$ concentration, the black garlic and normal garlic extracts had electron donating abilities of 101.9% and 12.9%, respectively. For their nitritescavenging effects, the normal garlic extract showed slightly higher scavenging activity than the black garlic extract at the 5 mg/mL concentration; whereas the black garlic extract had a slightly higher effect at concentrations above 20 mg/mL. In terms of their superoxide dismutase activities, the black garlic extract showed a 10-fold higher activity as compared to the normal garlic extract at the 20 mg/mL concentration. Furthermore, at 50 mg/mL, the angiotensin converting enzyme inhibitory effects of the normal garlic and black garlic extracts were approximately 52.7% and 88.8%, respectively. These results indicate that the antioxidant activity and ACE inhibitory effects of the black garlic extract were greater than those of the normal garlic extract.

• Food Science and Preservation
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• v.21 no.6
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• pp.831-837
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• 2014

This study was conducted to investigate the antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracted with three different solvents (water, ethanol, and methanol). The extraction yield from water, methanol, and ethanol were 13.17, 9.54, and 7.48%, respectively. The highest total polyphenol content (58.04 mg/100 g) and total flavonoid contents (12.36 mg/100 g) were observed in water extract. The DPPH radical scavenging activity was the highest in the water extract (79.18%) at the 500 mg% level, similar to BHT (77.18%). Additionally the same tendency was observed with DPPH, ABTS radical scavenging ability, and ferreous ion chelating ability. The water extract showed relatively high antioxidant activities. The angiotensin I-converting enzyme (ACE) and the HMG-CoA reductase inhibitory activity of water extract at a concentration of 500 mg% were somewhat higher than those of the other extracts. Additionally, the HMG-CoA reductase inhibitory activity of the water extract was significantly slightly lower than that of the positive control (cholorogenic acid). These results suggest that Moringa leaves extracted with water will be useful as antioxidant-rich and functional natural foods.

• Journal of Mushroom
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• v.8 no.4
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• pp.150-156
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• 2010

This study was carried out to investigate the physiological activities of the ethanol extracts from 11 strains of Flammulina velutipes. In addition, the ${\beta}$-glucan and polyphenol contents were also measured. The contents of polyphenol and ${\beta}$-glucan of Flammulina velutipes were found to be more than 100 mg% and 20%, respectively, one of which showed 244.74 mg% and 27.37%, respectively. Further, The highest inhibitory activities on DPPH radical, ${\alpha}$-amyloglucosidase activity and nitric oxide production were 91.74%, 63.57% and 61.44%, respectively. However, ethanol extracts from all the strains have little effects on Angiotensin I converting enzyme(ACE)-inhibitory effects. Finally, the highest cytotoxic activities of ethanol extracts from all the strains on A549 and HT-29 cell were 76.07% and 67.05%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.598-604
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• 2008

This study was carried out to develop a new traditional alcoholic beverage by using lily scale in order to utilize lily scale as a new matter for nutritious foods. The condition of alcohol fermentation was investigated by the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale into mash, respectively. The maximum amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at $25^{\circ}C$ for 10 days. In overall acceptability of sensory evaluation, the LSD-5 alcoholic beverage (added 5% dried lily scale into mash) and LSR-20 alcoholic beverage (added 20% raw lily scale into mash) showed the best acceptability. Physiological functionalities of LSD-5 and LSR-20 alcoholic beverage were investigated. Electron donating ability by DPPH solution ($16.5{\sim}23.2%$), SOD-like activity ($20.4{\sim}24.7%$), ACE inhibitory activity ($24.7%{\sim}78.2%$) and tyrosinase inhibitory activity ($57.4{\sim}62.6%$) of LSD-5 and LSR-20 alcoholic beverage were better than the control (non-added liquor). Moreover, acceptability and physiological functionalities of LSD-5 alcoholic beverage are better than LSR-20.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.911-916
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• 2013

This study investigated changes in the chemical components and enzyme activities from hydroponic-cultured ginseng roots (HGR) and leaves (HGL) with various heating temperatures (90, 110, 130, and $150^{\circ}C$) for 2 hours. The UV-absorbance and browning intensity of heated ginseng significantly increased with heating temperature. 5-HMF contents also significantly increased with increasing heating temperature. The free sugars (fructose, glucose, and sucrose) were detected and sucrose content decreased, but fructose and glucose content increased with increasing heating temperature. Malic, citric, lactic, and oxalic acid contents were 817.52, 722.25, 122.06, and 18.43 mg%, respectively, in HGR and 682.84, 338.21, 90.37, and 0 mg%, respectively, in HGL at $150^{\circ}C$. Tyrosinase and ACE inhibitory activities significantly increased with heating temperature. These results show that various components and activities of HGT and HGL significantly increase with heating temperature.

• Journal of Life Science
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• v.20 no.1
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• pp.82-89
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• 2010

This study was investigated to analyze the contents of flavonoid compounds and the effects of fermentation on the physiological activities of medical plants, also known as SanYa (SY). Antioxidative activity of the fermented SanYa (FSY) was measured by using DPPH radical scavenging and SOD-like activity. DPPH radical scavenging and SOD-like activity of FSY were 94.3% and 45.0%, respectively. Nitric oxide (NO) synthesis was increased 11 times through the addition of FSY. However, NO production of the macrophages RAW264.7 cells stimulated with lipopolysaccharide (LPS) was reduced to 56% through the addition of FSY. FSY showed fibrinolytic activity and indicated about 69.8% and 73.7% of xanthine oxidase and angiotensin converting enzyme inhibitory activities, respectively. These results suggested that FSY plays a significant role in fibrinolytic activity and have strong xanthine oxidase and angiotensin converting enzyme inhibitory activities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.1
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• pp.9-15
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• 2006

As a part of the investigation for utilizing pearl oyster by-products, a rapid salt-fermented pearl oyster using commercial enzyme was prepared and also examined on the characteristics. The salt-fermented pearl oyster prepared by optimal condition, which was prepared by mixing of minced pearl oyster, 15% salt, and 1% $Protamex^\circledR$ and fermented for 4 weeks, was superior in hydrolysis degree (28.7%) and ACE inhibitory activity (92.6%) to salt-fermented pearl oyster prepared by other conditions, such as the use of whole tissue, different enzymes $(Alcalase^\circledR,\;Neutrase^\circledR\;and\;Flavourzyme^\circledR)$, different salt concentrations (20 and 25%), and different fermentation periods (2, 6 and 8 weeks). There were, however, some shortcomings with this product. It showed a dark green color and an unfavorable bitter taste. These shortcomings were improved by the addition of seasoning paste. The calcium and phosphorus contents of the seasoned salt-fermented pearl oyster were 64.2 mg/100 g and 71.6 mg/100 g, respectively, and the calcium content based on phosphorus was a good ratio for absorbing calcium. The total amino acid content of the seasoned and salt-fermented pearl oyster was 7,054 mg/100 g and the major amino acids ware aspartic acid (555.1 mg/100 g), glutamic acid (1,131.2 mg/100 g), alanine (658.2 mg/100 g), and lysine (695.5 mg/100 g). The seasoned salt-fermented pearl oyster, along with angiotensin I converting enzyme (ACE) inhibitory activity (98.3%), also showed a recognizable level (87.5%) of anti-oxidative activity.

• Food Science and Preservation
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• v.13 no.5
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• pp.603-610
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• 2006

Korean traditional soy paste (Doenjang) was fermented using Meju prepared by the culture of wild microorganisms in steamed soy beans. During the fermentation, changes in the physicochemical and several functional properties were monitored. Total acidity and amino acidity increased from 0.09 to 0.96, and 2.24% to 3.28% respectively, Amylase and protease activities increased and showed the maximal level after 60 days of fermentation, which were 4.03 and 7.29 units/ml, respectively. However, both enzyme activities decreased after then. The inhibitory activities against tyrosinase and angiotensin converting enzyme increased and reached 20.57 and 38.18% respectively. Antimutagenic activities against N-methyl-N'-nitro-N-nitiosoguanidine and 4-nitro-O-phenylenediamine (NPD) increased for 90 days and roached 70.21 and 60.01% in S. enterica serovar Typhimurium TA100, respectively. Against NPD and 4-nitroquinoline-1-oxide, the antimutagenic activities also increased and reached 50.91 and 46.35% in the strain TA98, respectively.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.542-548
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• 2005

Chemical components and physiological activities Bamboo (Phyllostachys bambusoides Starf) extracts obtained by burning, dry heating or extracting with water or 70% ethanol and were investigated. Contents of soluble solid and total phenolic compounds were highest in the ethanol extract. Contents of polyphenols such as catechin, chlorogenic acid, caffeic acid, 3-hydroxy benzoic acid and ferulic acid were determined. Free sugars consisted of galactose, glucose, fructose, and sucrose. Organic acids including citric, tartaric, malic, succinic, and acetic acid were present in the bamboo extracts. Antioxidant activities of dry heat and ethanol extracts were higher than those of BHA or ${\delta}-tocopherol$. Nitrite- scavenging effect of extracts ranged from 84.7 to 99.6% at pH 1.2 ana 3.0. Tyrosinase-inhibitory activity was higher in the water extract, and SOD-like and ACE-inhibitory activity were highest in tile dry kent extract. Antimicrobial activities of the bamboo extracts were strong against Bacillus subtilis, Escherichia coli O157, and Staphylococcus aureus.